Composition of matter and preparation and process of producing the same



Patented May 30, 1944 UNITED STATES PATENT, OFFICE COMPOSITION OF MATTERAND PREPARA- TION AND PROCESS OF PRODUCING THE SAME ' llona Taussky, NewYork, N. Y.

No Drawing Application April 15, 1942, erial No. 439,123 i 16 Claims.(c1. 99-92) With the above objects in view, my present in vention mainlyconsists in incorporating various substances produced by treating liquidjojoba nut oil into various compositions and preparae tions of the typedescribed above.

Liquid jojoba nut oil can be hydrogenated or elaidinated; it is alsopossible to saponiiy the liquid, elaidinated or hydrogenated jojoba nutoil and to separate the saponified jojoba nut fatty acids from theunsaponiflable jojoba nut alcohol. In this way, I am able to obtain, inaddition to the above mentioned sulphonated, elaidinated andhydrogenated jojoba nut oils, several other jojoba nut oil derivatives,namely saponified unhardened, saponiiied elaidinated, and saponifiedhydrogenated jojoba nut fatty acids, and unhardened, elaidinated andhydrogenated jojoba nut alcohols.

It should be stressed that I introduce the above terms in order tosimplify the wording and thereby define more clearly the essential partsof the present invention. It should, however, be explained that the termsaponified jojoba nut fatty acids as used in the following descriptionand claims, means the saponified portion of jojoba nut oil; in the sameway the term saponified unhardened jojoba nut'fatty acids is used forthe saponified portion of liquid jojoba nut oil," "saponfliedelaidinated jojoba nut fatty acids" for the saponifled portionofelaidinated jojoba nutoil, and saponified hydrogenated jojoba nut fattyacids" for the saponified portion of hydrogenated jojoba nut oil. Itshould furthermore be explained that in the following description andclaims the expression jojoba nut alcohol" stands for the unsaponiflableportion of jojoba nut oil;

it is therefore also evident that the term "unhardened jojoba nutalcohol signifies the unsaponifiable portion of liquid jojoba nut oil,the term elaidinated jojoba nut alcohol the unsaponifiable portion ofelaidinated jojoba nut oil, while "hydrogenated jojoba nut alcohol meansthe unsaponiflable portion of hydrogenated jojoba nut oil.

, As mentioned above, one of the main objects of the present inventionis to provide a new shortening material for baking purposes which hasgreat emulsifying power. Such a shortening material is needed as theregular shortenings, usually'made of hydrogenated cotton seed, soy beanor like oils, are substantially lacking emulsifying power. Thisemulsifying power can be added by using the unsaponiflable distillate ofunhardened, elaidinated or hydrogenated jojoba nut 011, i. e.unhardened, elaidinated or-hydrogenated jojoba nut alcohol, asshortening material. It should be mentioned that these jojoba nutalcohols can not only be added 'toa shortening but also admixed to a.cake batter or to other food products,

if desired.

Preferably, the jojoba nut alcohol is not used as the sole shorteningingredient in the cake batter but forms only about 1% to 20% of theingredients added to the batter. Thus, a preferred shorteningcomposition according to my present invention consists mainly of ahydrogenated vegetable oil of the type used up to now for shorteningpurposes and of about 1% to 20%, preferably between 5% to 10%, ofuntreated, elaidinated or hydrogenated jojoba nut alcohol. Ifhydrogenated jojoba nut alcohol has to be one of the ingredients of theshortening composition, this composition can be produced either bymixing the finished hydrogenated usual vegetable 011 shortening with thefinished hydrogenated jojoba nut alcohol or by intimately mixing the nothydrogenated compounds and subjecting them to the process ofhydrogenation after mixing.

Shortening compositions of the type described above may be produced invarious ways. Thus, for instance, it is possible to produce a shorteningby mixing unhardened, elaidinated or hydrogenated jojoba nut alcoholprepared as previously described with normal hydrogenated cotton seedoil which is used as a regular shortening. The jojoba nut alcohol shouldbe about 1% to 20% preferably 5% to 10% of the shortening composition.After mixing, this shortening composition is deodorized, first undervacuum and then with dry or superheated steam at a temperature of about350 to 400 degrees F. After cooling and chilling, the finishedshortening composition has an excellent stability towards oxidation andresults in a batter without curdling when used for baking purposes.Cakes baked with such a shortening composition have a fair volume andfine texture.

'Another'way-of producingshortening-consists 1. a 'fatv'c'ontaininz.105d composition'with inin mixing -vabout.5'% ton-10% of.liquidjoioba'nutcreased stability against rancidity having incoralcoholwithab'out 95% .to 90% of .oottonseed: .porated thereina proportion ofjojoba nut oil -orsoy :beanoil and :hydrogenating'r this mixture. thesaponinable ingredients'ot which are at'least The hydrogenatedsproducttserving;'asshortening- 5 tpartlyremoved I v a er cl ni ssze i ezins i s@e c e t- '8-,Ma -c n1 w o -s=mm with stability; {towardlrjnoidity "iaigd qjoiridati'on' All ggcreased =stapility against'ranciditz ihaving incorshort'en'in'g compositions produced as :desribedporated therein a iproportionx of; Jojoba nut oil above are very welladapted not 1only-.-for baking without the saponiflable ingredientsthereof. but also for .frying purposes. "l0 9. A cake batter emulsionhaving incorporated It wfllbeiunderstood 1thati80hl0f the element.thereinjgaysinall'percentage oi'jojoba'nut oil the described above, ortwo:'or imorektogether;:wmay

saponinable 'gingredients of which are at least also find a. usefulapplication in other'types of part]! removed.

compositions and prep rat ons tiiil'c 'ingii romgtl e 1;, -;19. V batteremulsion having incorporated V 15 there a-small'percentageofjojoba nutoil withwhileI have illustrated-and described tl; V} OIIU'thesEDOniflabIe ingredients thereof.

vention as'embodied :in certain compositions and 1 '11. Method ofincreasing the em l i i Dower preparationsldo notintendto'beliinitedtoathm of ant containing'food composition comprisingdetails .shown', since various-modifications and incorporating the'ren asmall proportionor jojoba types described above.

structuralchangesmay be made.withoutzdepart-:.gosnutroil..;w v vinginany way fromthe spirit of my invention. 1 i 12.MethodaofaincreasingLthe-emulsifying power m ,asfinew anddesire;,toasecure by; yo! a-fat ccontainingwtood composition-= comprising I A'treatlngdoioba nut oil sci-as toremove' atdeast nt 1s: e e -Pe un a: as i 1 ..;.,A fat containing ioodcomposition having ill-W3) substantiallytlieisaponinable 11 corporated therein ao proportionsofzwat?least"'one;;

substance selected from; the ,gronpconsisting ofnutalcohol,:-andhydrogenatedjojobanutgalcohol." a fatoontaining100dacompositioncomprlsing thereina proportion of; elaidinatedhydrosenatetl r h eibmwll't m q etle' t ne su st n saldttatgcont mm-rood com osi i I o i -t ee uncon i t neobu ha dened a 14, Method ofproducing an improved-shorta. 0 Mw el im re aidinat i i a i l h QP111118 {OOHIDITISIQEJMOIPQRQIIK therein' a small n l h d fineli diiqben t: cohol-t; v i

' ingcomposition; containing ,bout

52. A.';cal(e v batter emulsiont rhavin aincluded the stepofincorporating Jojobanutsalcohoi into compris ng-t e i gJoioba-nut il sols o h s i u ata u l -the aponmablemdrogenated mixtureot jojoba-nutalcol l r d a gradientsound joiobanut oilandiinc'orporating I 5.'shorteninggconsisjti ng mainly *ot .a hYdl-O? 1 6; 'Methodjof,producing, an improved shortgenated; vegetableoil having I l0w mu sfyinz1" ienin comprising thejste orfincorporating jojoba power andOfabOutf1%-;t 0%01']J ]Q intoflsaidshortening. f

',-alcoh'ol. w, i '4: NH l I :6. A; cakebatter,em11lsion,havings;included V USsKy,

oba nutgalcoho l. i

liojobanut 81301101.,

